ail about jKilfe 




Printed and Distributed by the 
METROPOLITAN LIFE INSURANCE CO. 

For the Use of its Policy Holders 



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All About Milk 



BY 



MII.TON J. ROSHNAU 

Professor of Preventive Medicine and Hygiene, Harvard University; 
Formerly Director of the Hygienic Laboratory 
U. a Public Health Service, Etc. ' 




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VPRINTED AND DISTRIBUTED BY THE) 

METROPOLITAN LIFE INSURANCE COMPANY 

FOR THE USE OF ITS POIylCY-HOI^DERS 
1919 



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ENDORSED 

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STANDARDSofHEALTH 

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STANDARDS forCLEAN BARNS 

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Copyright, 1919 
By the Metropolitan Life Insurance Co. 



Publisli^ 



All About Milk. 



Milk is our best all-round food. It is the most perfect food 
we have. It is also one of the cheapest foods, even at the present 
prices. Milk is the most difficult of all our 



SOME TfflNGS foodstuffs to collect, handle and transport. 

ABOUT MILK it requires the greatest care from pasture 

to pail, and from pail to palate. Milk spoils 

quicker than any other food. It spoils even quicker than fresh 

fruit and berries. It must be kept clean, cold, and covered. 

Milk tastes good; it is easily digested, and is very nourishing. 
It makes bone, brawn, and blood. In fact, the vigor and success 
of a nation depend largely upon the amount of milk it uses. In 
the United States, we use something like forty billion quarts of 
milk a year. This would make a lake large enough to float all 
the navies of the world. Yet this is only about half a pint of milk 
a day for each person. Only one-quarter of this is actually used 
as milk, the other three-quarters being made into butter, cheese, 
and other milk products. 

Like all good things, milk has a few drawbacks, but these are 
far outweighed by its advantages. 

Milk is the great factor of safety in our diet. It makes the 
ration complete and keeps the body strong. 

Drink more milk and use it freely in cooking. 




The Best Food We Have 



ALL ABOUT MILK 



MILK IS THE 
BEST FOOD 



Milk is the best food we have. There is no substitute. Save 
on other things if you must, but not on milk. You cannot afford 
to do without it — growing children especially 
need plenty. Buy at least half a pint of 
milk a day for each person in the household. 
No other food can take its place. Use it 
all; do not waste a drop. Milk looks like a simple fluid, but 
really it is very complex. A glass of milk contains a mixture of 
all the important things that make up a mixed diet. One can get 
the same nourishment from milk as from a meal made up of meat 
and eggs, sugar and cereals, oils and fats, with salt and water. 

Milk is good fuel, because it contains fat and sugar. The body 
needs fuel to keep it warm and to make it move and work and play, 
just as the steam engine needs coal or the automobile needs gasoline. 

One quart of milk is about equal in fuel value to any of the 
following: 




1 Quart of Milk 
Costing 12 or 14 Cents 



8 Eggs Costing 
36 to 50 Cents 



2 pounds salt codfish 

3 pounds fresh codfish 

4 pounds beets 

5 pounds turnips 
I pound butter 

I pound wheat flour 

1 pound cheese 

f pound lean round beef 

2 pounds potatoes 

6 pounds spinach 

7 pounds lettuce 
4 pounds cabbage 

8 eggs 



One ordinarj^ glass of milk is about equal in fuel value to: 



2 large eggs 

1 large serving of lean meat 

2 moderate-sized potatoes 



5 tablespoonfuls of cooked cereal 
3 tablespoonfuls of boiled rice, or 
2 slices of bread 



Milk Is the Best All-round Food 



ALL ABOUT MILK 



...MILK IS A 
PERFECT F 



^^ 



§ 1 • r 



FOR 

FATHER 

MOTHER 

CHILDREN 



if 



I 



rt 



MILK BUILDS I 

MUSCLES ' J 

MILK IS )| 

ENERGY FOOD || 

MILK SUPPLIES 

ESSENTIAL 

ELEMENTS 




OOPVRIGHTEO I9k8 HCN 



Milk Is the Best and Cheapest Single Food 



ALL ABOUT MILK 



Food is more than fuel — for food also repairs waste, helps 
growth, builds flesh and bone. Milk does all this. That is, milk 
is a good food, not only because it is a good 
fuel, but also because it has life-giving proper- 
ties. Milk is both fuel and food. 

Milk contains a great deal of lime. Chil- 
dren need lime and plenty of it, especially for 
their growing bones and 
teeth. Milk contains 



CHILDREN 
NEED LIME 




lime in a form that is easily changed in the 
body into bone. Big boys and girls, and 
even grown people, need lime, because the bones are always 
wearing away, little by little, and this wear and tear must be 
replaced. I,ime helps build bones and makes them strong. The 
following illustration shows how much lime there is in milk com- 
pared to carrots, eggs, or bread. 



1 cup of milk 



AMOUNT OF LIME IN 



I cup carrots 



legg 



2 sl ices of bread 

Milk is the cheapest food for lime. Buy milk. You and your 
children need its lime. 

Milk is not a beverage. It should not be used to quench 
thirst. Milk is a food. It should be eaten, not swallowed quickly. 
Take small sips and roll it about the 



MILK IS NOT 
A DRINK 



mouth and enjoy it as it goes down. Think 

how slowly nature furnishes milk to the 

suckling. It takes a baby twenty minutes to 

get a few ounces of milk from the nipple. Imitate nature— do not 

gulpdownaglassfulof milk— drink it slowly ;mHt. Chew it. This 

will prevent hard and indigestible curds forming in the stomach. 



Don't Drink Milk— Eat It Slowly 



ALL ABOUT MILK 



PRINK MORE MILK 

ONE QUART OF MILK EQUALS 
IN ENERGY FOOD VALUE AMTOF THESE 




4)^ LBS.LOBSTER, mmm % 



MILK IS THE CHEAPEST FORM 
OF ANIMAL FOOD FOR THE MONEY 
THAT A HOUSEHOLDER CAN BUY 



Growing Children Must Have Milk 



ALL ABOUT 



ILK 




Ivioclern I\iiik iviaids 

Babies should have breast milk. There is no real substitute. 
Cow's milk is good, but not the best milk for infants. A baby- 
raised on breast milk 
has a much better 
chance in life than one 
raised on the bottle. 



MILK FOR 
BABIES 



Give your baby a square deal. The baby 
fed at the breast has just ten times the 
chance of keeping well and vigorous that a 
bottle-fed baby has. 

Nature never intended that milk should be drawn into a pail, 
emptied into a can, carted to a town, and placed in bottles which 
are left on the doorstep before dawn next 




THE LONG vs. 
SHORT HAUL 



morning. Further than this, cow's milk is 
often exposed to dust, flies, and dirt, and 
frequently it is not used until it is two or 
three days old. Such stale, germ-laden milk may be quite harmful 
to the baby. In nature's plan, the milk is taken directly at its 
source while pure, sweet, clean and wholesome. Milk was never 
intended to see the light of day. Nature's plan keeps out dirt, 
germs, flies and fevers. A breast-fed baby need not fear stale 
and partly decomposed milk, containing dirt and germs. 

The short haul is God's plan. The long haul is a poor substitute. 



Ten Bottle-fed Babies Die to One Breast-fed 



iS^ 



ALL ABOUT MILK 




Courtesy of the Chicago Health Departmeat 



Give Your Baby a Chance 



10 



ALL ABOUT MILK 



It is not safe to raise the baby on cow's milk alone. The cow 
is a good foster-mother, but a foster-mother only. Cow's milk 
was intended by nature as a food for calves. 



NURSE THE It has everything in it that a growing calf 

BABY needs — but these things are not in the right 

proportion for baby's needs. 

Breast milk is fresh, clean and pure; cow's milk, by the time 
the baby gets it, is apt to be stale, dirty and impure. Ten bottle- 
fed babies die to one breast- 
fed baby. The chances are, 
therefore, ten to one against 
the bottle-fed baby. Mothers 
should always nurse their 
babies if possible and keep it 
up until the baby is six to 
nine months old. 

Breast feeding is cheapest, 
simplest, and safest. It needs no training and is less trouble- 
some than tending to bottles. It is best for the baby and best 
for the mother. 

Bottle feeding requires skilled training to carry out safely; it 
requires skill and practice to modify the milk to suit the baby; it 
requires much more time and trouble than breast feeding. At 
best it is only a poor makeshift. 

Modify and prepare cow's milk as we may, it cannot take the 
place of mother's milk. It may be modified to resemble mother's 
milk, but is never "just as good." It is 




REASONS FOR impossible to change cow's milk into 

MODIFYING mother's milk. By dilutmg it and adding 

sugar, we can make a mixture that is some- 
thing like niother's niilk, but always lacking important substances. 
By giving the baby barley water and orange juice, the defi- 
ciency may be partly made up, but not entirely satisfactorily. 



An Ounce of Prevention Is Worth a Pound of Cure 



ALL ABOUT MILK 



11 




There is a temptation to add sugar generously to the milk 
for the bottle-fed baby, for the reason that sugar is fattening, 
but a flabby, over-fat baby is not a sign of robust health. 
Milk should not contain more 
than seven per cent, of sugar, 
which is the amount provided 
by nature in mother's milk. Too 
much sugar may cause gas and 
colic and lead to more serious 
trouble. 

Again, if cow's milk is not diluted, the baby is placed in the 
position of a person living upon a rich meat diet. Milk, not 
diluted with water, then, may be the cause of indigestion and colic, 
which in turn lead to summer complaint. 

Further, if the milk is too rich in fat, it may cause trouble. 
Too much fat in the baby's milk causes a sort of self-poisoning, 
leading to diarrhea and summer complaint. 

If the baby must be raised by bottle-feeding, 
or weaned, select the best milk obtainable. 
Baby's milk should be" Certified " or Grade "A!' 

Ivcarn how to prepare the baby's bottle and 
always do it yourself. Do not trust any one. 

Every nursing mother knows how careful she 
must be with her own diet, for everything she eats or drinks affects 
her milk. Certain drugs taken in through 




CAREFUL DIET 
FOR MOTHERS. 



the mouth have been found in the milk of 
nursing mothers, such as, for example, mer- 
cury (calomel), headache powders, opium, 
purgative salts, rhubarb, arsenic, bromides and patent medicines. 
Cows are good botanists, but their judgment cannot be relied 
upon so far as baby is concerned. Cows in pastures sometimes 
feed upon objectionable or poisonous weeds. Some of these poisons 
may pass into the milk. A cow that is kept to produce ' ' Certified " 



Nursing Mothers Must Have Milk 



12 



ALL ABOUT MILK 



milk, which is the best grade of milk for babies, is not, under any 
circmnstances, allowed to graze in pasture on account of this 
danger. Such cows are given selected feed in suitable amounts. 
Milk for .'the baby must be kept cold until just before feeding 
time; then it should be warmed to blood heat. Test the tempera- 
ture by dropping a little on yotu- wrist. 



CAJIE OF 
BABY'S MILK 



It is dangerous to keep milk warm or tepid 
for over half an hour. Never keep it warm 
in a thermos or similar vacuum bottle. 
Clean and scald the nursing bottle and the nipple just before 
filling. Do not use rubber tubing. Keep away flies. 

In case of doubt, the mother should consult a doctor, or go to 
the nearest milk station, dispensary or infant depot. Do not 
raise the baby upon the advice of the neighbors. 

Impure milk is one of the preventable causes of sickness and 
unnecessary deaths of babies. Many babies can be saved by 
breast feeding, or by the use of fresh, pure milk; by care and clean- 
liness and by following the advice of the doctor. Read "The 
Child," issued by the Metropolitan Life Insurance Company. 

Milk is an absolute necessity for growing children. Each child 
should have a quart of milk a day. Milk should not be the only food 
for children, of course. They also need vege- 



MILK FOE 
CHILDREN 



tables, fruits, cereals, 
eggs, and some meat. 
The reason that milk is 
especially good for children is that it has some 
vital substance (vitamine) that helps growth. 
Children can get a little of this vital substance 
in other foods, but not enough. Give your 
boys and girls milk and a chance to 
grow. Milk also has other valuable ^§ 
things that build bone, make firm flesh 
and put glow in the cheeks. 




ALL ABOUT MILK 



13 



Milk also helps your children to keep well. Look at children 

who do not get milk, but tea and coffee' instead. Most of them 

are pale and sickly. Tea and coffee are not foods, but drugs. 

They stimulate, but do not nourish. Children are better off with- 

^ out stimulants. Give the children fresh clean milk and plenty of 




it. This will help them to grow up strong p-nd well. Save other 
things if you must, but do not save on milk. 

In spite of the shortage of milk in Europe since the war, every- 
thing has been done to give milk to the children and hospitals, 
even though the adult population had to 
do without it. In a "safety first" health 
campaign, it must be remembered that 
it should be "children first." 

Milk is valuable for grown-ups, es- 
pecially for sick 



MILK FOR 
GROWN-UPS 



people. It has been 

found in the army 

hospitals that the 
wounded recover much quicker when they ^"''''^^^ ^^"'""^ Q"''='^'^ 
have milk. Milk helps to keep you strong, vigorous and young. 




A Quart a Day for Children 



14 



ALL ABOUT MILK 



SOURING AND 

CURDLING OF 

MILK 



Grown-up people can live for months and months on milk 

alone, but a hard-working man would have to drink many quarts 

each day to keep up his vitality and repair the wear and tear of 

his body. However, if milk is used in combination with other 

food, . one is sure of getting a well-balanced ration. One pint of 

milk will serve this purpose for grown-ups — children need a quart. 

Children must have milk — adults ought to. 

The souring and curdling of milk is wrongly called nature's 

danger signal. Nature has no danger signal for milk. The 

dangers in milk cannot be seen with the 

naked eye. Our sense of taste and smell 

are poor sanitary guides. Curdled milk 

may not be harmful, and is often beneficial. 

Usually when milk is allowed to stand it turns sour and curdles. 

This is the usual way for milk to spoil. This curdling is a special 

form of fermentation and is, caused by an acid which is formed by 

lactic acid bacteria. Strong acids like sulphuric acid will curdle 

milk at once. Weak acids like lemon juice will also curdle milk. 

When milk curdles, very much the same thing takes place as 
when an &gg is heated — the albuminous matter is made hard, lumpy, 

and insoluble. The curd is the 
thickened albumin of the milk. 

Rennet also causes milk to curdle. 
This is the ferment found in the 
gastric juice; hence, the first thing 
that happens to milk when it reaches 
the stomach is to become curdled. 
The curd is then acted upon by the 
pepsin and digested. If the lumps 
are large and tough, the digestion is 
slower than if the lumps are soft 
and small. Therefore, drink milk 

Buttermilk Is Nourishing slowly. 




There Is No Substitute For Milk 



i^ 



ALL ABOUT MILK 



15 



Buttermilk is a curdled milk from which the fat has been 
removed. It may be a sweet curd or a sour curd. Buttermilk is 
a pleasant, refreshing beverage and a nour- 



BUTTERMILK IS 
NOURISHING 



ishing food. . It has practically all the food 

value of milk except the fat, most of which 

is removed by churning to make butter. 

Prepared buttermilk is usually made from skim milk and is 

sold under different trade names. It should always be made 

from clean, safe milk. 

Sour milk can always be put to use. It can be used in making 
muffins, griddle cakes, and cottage cheese. Use the whey in 
bread making. Do not waste a drop of it. 





Skim Milk 



Whole Milk 



All skim milk should be used — ^none wasted. It can be used 
as a drink or a food, in cooking, or to make buttermilk or cottage 
cheese. Skim milk is the cheapest kind of 
albumin on the market. It contains all 
the good qualities of mUk except the fat. 
Cottage cheese is made either from 



SKIM MILK AND 

COTTAGE 

CHEESE 



whole milk or skim milk. 

1 quart thick sour milk 
1 quart boiling water ■ 



1 tablespoonful top milk^ 
\ teaspoonful salt. 



Milk Promotes Growth — ^Buy Milk for Children 



16 



ALL ABOUT MILK 



Put milk in a large bowl. Add the boiling water and let stand 
five minutes. Strain through cheesecloth, squeezing gently. 
Mash the curd with a fork, moisten, and season with salt. 

One pound of cottage cheese supplies more albumin than one 
pound of beef, or one pound of pork, or one pound of lamb, or 
one pound of veal, or one pound of chicken. 

Other milk products, such as cheese, junket, custards, cream 
sauces, cornstarch and rice puddings, ice-cream, and butter are 
all good, nourishing and valuable foods. 

Milk is cheap, even at present prices. It is too bad that the 
housewife is inclined to cut down on milk when the price goes up. 
It is poor economy to save on vital foods. 



PRICE OF It is not how much we pay, but how much 

MILK we get in return that counts. Thus, four- 

teen cents' worth of milk does the body 
more good than fourteen cents spent on steak at forty-eight cents 
a pound, or fourteen cents' worth of eggs at sixty cents a dozen. 
At these prices, milk would be worth over forty cents a quart. 

To go without milk is poor economy. You get more energy 
(force) from twenty-five cents' worth of milk than you can from 




A Milk Cart in Belgium 

Milk Is One of the Cheapest Foods 



ALL ABOUT MILK 



17 



twenty-five cents' worth of meat, or eggs, or cod. Hence, it is 
better to cut down on meat before you do so on milk. 

The reason for the higher price of milk is the higher cost of 
everything else including fodder, farm labor and transportation. 
When the price of milk went up a few cents a quart, many families 
were found giving their children tea and coffee instead of milk. This 
is a great mistake for such drinks fail to nourish the child properly. 

Milk contains "life" because it is rich in vitamines. Vita- 
mines are vital substances of great importance in our diet. Vita- 
mines are also found in other foods, but 



LIFE IN MILK 
VITAMINES 



are there in very small amounts. These 
peculiar substances were recently discov- 
ered. They are absolutely necessary for 
the growth and nourishment of the body. Therefore, vitamines 
are indispensable to. everybody, but particularly to growing chil- 
dren and to persons recovering from illness. The 
easiest way to get vitamines is in milk. Heating does 
not hurt the vitamines in milk. Hence pasteurized 
milk is just as nourishing as raw milk. 

Milk has everything needed in the diet. It is a 
complete mixed diet in itself. It has sugar and fat 
which give energy (force) to move the body — like coal 
to the engine; it has mineral salts which build up the 
bones and keep the body in good sl;iape; and albumin 
(protein) which — like meat or white of egg — is impor- 
tant in making brawn and sinew. 

Of all the different kinds of protein to be 

found in food, the best is found in milk. 

Sugar, mineral salts, fat, and protein are 

all necessary in a well-balanced diet. But 

these substances without vitamines will not 

nourish the body or promote growth. Milk 

is rich in vitamines. 





Milk Is Cheap Even at Present Prices 



18 



ALL ABOUT MILK 



AT MO 
OTTAGE 

LLbL 





SUPPLIES 
MORE PROTEIN 
THAN 



7 

ONE / 
POUND-' 




YOU'LL NEED 
LESS MEAT 




One pound of por^ 




Hil^ Of^ti pound of lenio. 





COTTAGE CHEESE A ASK YOUR 
OR MEAT r POCKETBOOK 



Milk Repairs the Body— Buy Milk for the Sick 



ALL ABOUT MILK 



19 



Think of the value of having one food which supplies all the 
necessary elements of a good mixed diet — and which at the same time 
can he used without the slightest preparation. 

Milk is watery. The water may be evaporated, leaving all 
the food value in a dry powder. In other words, milk may be 
dried just as apples, pears, and beans may 



DRIED AND CON- 
DENSED MILK 



be dried. Dried milk loses none of its food 
value — it is just as nourishing for family 
use as fluid milk. 
Condensed or evaporated milk is partially dried, and is also 
a good food. Condensed milk is preserved with sugar, and there- 
fore is not sterilized. On the other hand, evaporated milk is not 
sweetened and must be sterilized by heat, in order to preserve it. 
It is not wise to raise the baby on dried or partly dried milk, with- 
out the advice of the doctor. 

Dried milk, condensed milk, and evaporated milk should 
always be prepared from fresh, clean, and safe milk. 

Milk may be rich in cream yet of poor sanitary 
quality. 

There are only two kinds of milk- 



bad. 



KINDS OF 
MILK 



good and 
There is a growing tendency to classify all 
milk as either raw milk or 
pasteurized milk. But there 
are other classifications: (1) 
Certified milk; (2) inspected 
milk; (3) market milk. A still better way of grading 
milk is "Grade A," "Grade B," and "Grade C." 

Be sure that your milk is graded, for it is not 
possible to tell what kind of milk you are buying 
by looking at it or by tasting it. The amount of 
cream does not tell the true story. If your milk 
is graded, ask the Health Officer to examine a sample to tell 
you whether the grade is up to standard. 




False Impression 
of Much Cream 
Because of Nar- 
row Neck 



Better Be Safe Than Sorry — Pasteurize 



20 



ALL ABOUT MILK 



Certified milk is the very best, freshest, cleanest, purest, and 
safest raw milk that it is possible to produce. It is milk of uni- 
form composition and of high quality 



CERTIFIED MILK 
FOR BABIES 



obtained by cleanly methods from healthy 
cows under special sanitary care. It is so 
certified by a medical milk commission. 

Certified milk is honor milk. It is intended especially for babies 

and invalids. 

Certified milk costs more than ordinary milk, because it requires 
a veterinary surgeon to test the cows with tuberculin to find out 
whether they have tuberculosis. 













and to examine them from time 
to time; a bacteriologist and 
chemist must analyze the milk; 
a physician must look after the 
health of the milkers ; the cows 
must be curried, groomed, and 
kept as clean as race horses; 
sterilizers must be provided for 
bottles and pails; skilled fore- 
men must be in attendance to 
see that the milkers wash their 
hands and wear clean clothes; 
the milk must be bottled and 

iced at the dairy; the construction and lighting and ventilation of 
the cow barns .must be extra good and the water supply extra safe. 

The greatest care and attention must be constantly practiced. 
Constant watchfulness is the price of safety. 

Inspected milk is a good grade of milk 
obtained from healthy cows by cleanly 
methods. Inspected milk is not quite as 

good as certified milk. Inspected milk is family milk. It should 

always be pasteurized before you buy it. 



^ //T/NG * , 

^-ilVDEc.T 1309 J»^- 



INSPECTED 
MILK 



Pasteixrization Is Cheaper Than Doctor's Bills 



ALL ABOUT MILK 



21 




Washing the Cows Before Milking 




Dirty Milk 



Clean Milk 



Pasteurization Meaiis Precaution, Protection, Prevention 



22 



ALL ABOUT MILK 



MARKET MILK, 
DIP MILK 



Market milk is milk that is neither certified nor inspected. It 
is often of a poor quality and not suitable for infant feeding. 

Dip milk is milk dipped from a can. It 
is also called "bulk milk" and "loose milk." 
Such milk is often sold at grocery stores and 
small shops. The best qualities of milk are 
never sold in bulk, but always in individual bottles. Any milk 
dipped from a can is therefore pretty sure to be of the poorest 
grade. If it is advisable to sell crackers and cereals 
in individual packages, surely milk should be sold 
in individual bottles to insure cleanliness and pro- 
tection from dirt, flies, fingers and germs. 

Clean milk is much better than dirty milk, 
especially when the health of those who handle 
the milk is carefully super- 
vised. It requires only a 
little intelligence and rea- 
sonable care to keep milk 
clean. With care, cleanliness, and the use of ice, 
a satisfactory grade of milk may be sent to 
market by any farmer. Clean and healthy 
cows, healthy milkers, milk pails sterilized by 
scalding, sterilized cans and bottles, clean hands — these are the 
prime essentials. The milk must be chilled promptly and kept 
cold. Ice is the best preservative. Good dairy methods are 
more important than fancy barns and pedigreed cattle. 

Clean milk, kept cold, and properly protected, shows very 
little change in three or even five or ten days. It is not difiicult to 
keep it cold and clean. With special precautions, it is possible 
to keep milk so that it may be shipped across the ocean and back 
again and still be in good condition. 



CLEAN MILK 




Sanitarians All Recommend Pasteurization 



ALL ABOUT MILK 



23 



Frequently milk contains so much dirt that the specks may- 
be seen as a sediment in the bottom of the bottle or glass. Ordi- 
narily, the dirt cannot be seen because the 
dairyman has filtered the milk or taken out 
the dirt in a special machine called a clarifier." 
Filtration will take out the specks and 
clarifiers will make the milk look cleaner, but these processes do 



DIRTY MILK 



not improve the milk except in appearance, 
germs cannot be 



The bacteria and 



i i ^ ^..ji^^^ 



biRprl |M^|jRi 



separated or filtered 
out. 

You can see for 
yourself that milk 
hides the dirt because 
milk is opaque — not 
transparent. Add 
a teaspoonful of mud 
to a quart of milk. 
Mix it up. The milk 
will look as white and 
pure as before the 
mud was added. 

You will find it equally interesting to make the regulation 
dirt test. Simply filter a pint or a quart of milk through some 
clean white cotton or through several layers of white cloth. The 
brownish or blackish stain proves the presence of dirt. 





TWO KINDS OP MILK PAILS 

The Open Pail Admits Much Dirt; the Covered 
Pail Keeps it Out 







12 3 4 

Four grades of milk as indicated by the dirt test. One pint of milk was poured 
through each of these discs of absorbent cotton, which were perfectly white at first. 
They show four grades of milk, as follows: 1, perfectly clean; ?, slightly dirty; 3, dirty; 
4, very dirty. 



Safety First — ^Use Only Pasteurized Milk 



24 



ALL ABOUT MILK 



Ta-nfiMafH^'----'*^- ■■'■■'''' 



Most of the dirt in milk consists of cow dung; also of particles 
of dust from the air, bits of straw, parts of insects, and trash of all 
kinds. The dirt is there because most of the milk does not get 
the care and attention it should have on most farms, especially- 
small farms. 

Dirty milk spoils much more quickly than dean mUk. It is 
laden with bacteria, and may be harmful, especially to a tender 
infant. 

Every rose has its thorns. Milk also has 
its dangers. It is apt to become contami- 
nated and convey the germs of disease. 
The principal infections transmitted through infected milk are 
tuberculosis, typhoid fever, scarlet fever, diphtheria, septic sore 
throat, diarrheas and dysenteries, summer complaints of children, 
and other serious diseases. Fortunately every portion of milk is 
not a portion of poison. The dangers are, however, sufficiently 
real and frequent to make us careful. 

Fortunately, too, we possess an easy, cheap, and reliable 
method of preventing these dangers — namely pasteurization. 



DISEASES AND 
DANGERS 




Bottle Washed by Hand — ^Afterward 
Scalded 



Bottles Filled and Capped by 
Machinery 



Pasteurization Saves Lives and Prevents Sickness 



ALLABOUTMILK 25 



Pasteurized milk simply means heated m-ilk — milk that is 
par-boiled or scalded. It is not necessary to boil milk to pasteurize 
it. If you have no thermometer, however, 



PASTEURIZA- it is advisable to bring it to a boil to make 

TION OF MILK sure that the harmful germs are killed. 
After the milk is heated it m.ust be suddenly 
chilled and kept cold. This is a very essential part of the process 
of pasteurization. The milk should be heated to 148 I^'ahrenheit 
for thirty minutes. A lower temperature or shorter time may not 
kill the bacteria. A higher temperature or longer time is not 
necessary. Pasteurization has only one object, and that is to 
destroy the harmful bacteria. y 

The word pasteurization is used in honor of the great scientist 
Pasteur, who discovered the process. Pasteurization neither im- 
proves nor harms the milk itself. Weak and dirty milk is still 
weak and dirty after it has been pasteurized. It would avoid con- 
fusion if pasteurized milk were simply called heated milk, for 
that is all it is. Pasteurized milk is just as digestible and just as 
nutritious as raw milk. 

Only the harmful and frail varieties of bacteria are destroyed. 
Many harmless and hardy forms survive, and will continue to 
grow and multiply. Therefore, pasteurized milk turns sour and 
curdles in the same way that raw milk spoils. 

Pasteurized milk must be handled at least as carefully as raw 
milk. It may become infected after pasteurization. All milk, 
whether raw or heated, should be kept covered, cold and 
clean. 

Pure milk is better than purified milk, but it is so difficult to 
get pure milk that our only real safety lies in pasteurization. So 
long as raw milk is apt to be dangerous milk, our only protection 
lies in heating the milk, thereby killing the germs of tuberculosis, 
typhoid fever, diphtheria, scarlet fever, septic sore throat and 
other ills. 



Pasteurization Is a Public Health Safeguard 



26 



ALL ABOUT MILK 



For family use, it is advisable to obtain : tV Iready pasteur- 
ized by a trustworthy dairy. It is cheaper, Sdier, and better to 
heat milk by wholesale in a large plant with competent supervi- 
sion than to depend upon each household 
heating its daily supply. If drinking water 
needs purification, it is filtered at a central 
Station, and not left for each individual kitchen. 
Babies should have mother's milk. There 
is no adequate substitute. If mother's milk 
is not available, babies are entitled to the best 
and freshest cow's milk that can be obtained. 
Whether such milk is to be modified, pasteur- 
ized, or otherwise treated is a question for the 
doctor to decide in each individual case. Unless 
very sure of the supply, the doctor wiU usually not take chances, 
and advise pasteurized milk for baby, especially during summer 
time. 

The simplest, cheapest, easiest and best method of making 
raw milk safe is to pasteurize it. The easiest way to pasteurize 
milk for family use is to heat it in a double 




HOW TO boiler, such as a rice boiler, for three- 

PASTEURIZE quarters of an hour, and then to chill it 

quickly. 

The best and simplest home method of pasteurizing milk for 
infant feeding is in the Straus pasteurizer. Milk of good quality 
is placed in individual nursing bottles and heated according to 
directions given below. 

The Straus pasteurizer consists of a pail of water and a recep- 
tacle for the bottles of milk. It is used as^oUows: 

After the bottles have been thoroughly cleaned, they are placed in the 
tray (A) and filled with the milk or mixture used for one feeding. Then put 
on the corks or patented stoppers without fastening them tightly. 

The pot (B) is now placed on the v/ooden surface of the table or floor 
and filled to the supports (C) with boiUng water. 



You Won't Eat Uncooked Fish; Why Eat Raw Milk? 



ALL ABOUT MILK 



27 



Place the tray (A) with filled bottles into the pot (B) so that the bottom 
of the tray rests on the supports (C), and put cover (D) on quickly. 

After the bottles have been 
warmed up by the steam for five 
minutes, remove the cover 
quickly, turn the tray so that it 
drops into the water; replace the 
cover immediately. This manip- 
ulation is to be made as rapidly 
as possible to avoid loss of heat. 
Thus it remains for twenty-five 
minutes . 

Now take the tray out of tlie 
water and fasten the corks or 
stoppers airtight. Cool the 
bottles with cold water and ice as 
quickly as possible, and keep 
them at this low temperature 
until cold. 




Fig. 72 — Straus Home Pasteurizer 



Use the milk from the bottles and do not pour it into another vessel. 
The milk should not be used for children later than twenty-four hours 
after pasteurization. 

Emphasis is laid on the fact that only fresh, clean milk, which has been 
kept cold, should be used. 

It is to the interest of every householder that the milk supply 
should be carefully supervised. Is your milkman licensed? Are 
his dairies inspected? It is more impor- 
tant to license persons engaged in the milk 
industry than it is to license plumbers, 
undertakers, or chauffeurs. Nfew York, 
Washington, Boston and other cities require all persons who 
handle milk to obtain an official license or permit from the health 
authorities. Such a system helps the inspector to compel cleaner 
dairies and to get rid of sickly cows, and makes it easier to enforce 
the milk regulations and to improve the supply. 

Milk should not be allowed to stand out-of-doors, but should 
be taken in as soon as delivered. To prevent the dangerous 



COMMONSENSE 
PRECAUTIONS 



Don't Waste a Dron 



28 



ALL ABOUT MILK 




Old Method 




Modern Method 



Keep Milk Clean, Cold and Covered 



ALL ABOUT MILK 



29 




Courtesy of H. P. Hood & Sona 



One of the Things That May Happen to Milk 
During tHe Early Hours of the Morning 



Private House Safe, Showing Door Open, 

Milkman has Placed His Milk in Safe, 

Preparatory to Locking the Door 



occurrence pictured here, the milk bottle should be protected in 

a box until taken into the house, and placed on ice as soon 
as possible. 

In the home, milk should be kept cold, clean* 
and covered. If part of the milk in a bottle is used, do 
not replace the paper stopper, but invert a clean tum- 
bler over the neck of the bottle and at once replace 
in the ice-chest. Never let the milk bottle stand 
around. Have a special place in the coldest part of 
the ice-chest for the milk bottles. The best way is 
to have the milk bottle touching the ice. A cheap 
home-made ice-box for milk can easily be made 
by following the directions given 
in a pamphlet issued by the Metro- 
politan Life Insurance Company 

entitled "The Child," page 20. 

Milk is readily tainted and absorbs odors and 

flavors just as charcoal does. It will soon taste 

of tobacco, onions, fish, or fruit if exposed to these 

things in an open pitcher or bottle. Turnips, 

onions, and other strong- tasting substances fed 

to the cow will also give a flavor to the milk. 

Milk should have no odor at all, or, at most, only 





Milk Builds Bone, Brawn and Blood 



30 



ALL ABOUT MILK 




a slight characteristic odor. A "cowy" odor, means smelly 
barns, poor dairy methods and tainted milk. 

Milk should never be placed 
in a bottle that has not been 
purified and disinfected by scald- 
ing with boiling water. Milk 
bottles should not be taken into 
the sick-room. They should 
never be used for any other 
purpose than to hold milk. 
They should always be rinsed 
in cold water and then thorough- 
ly washed and scalded before they are returned to the milkman. 
Never take milk from a dairyman who does not disinfect his 
milk bottles with boiling water or steam. 

Inspection and pasteurization solve the milk problem. We 
need inspection to keep milk clean, and pasteurization to make 
milk safe. Inspection goes to the root of 
the problem and helps bring us cleaner, 
better, fresher and safer milk. Inspection, 
however, has limitations. These limita- 
tions may be guarded against by pasteuriza- 
tion. It is certain that a milk supply that is both supervised and 
pasteurized is the only satisfactory solution of the milk problem. 



SOLUTION 

TO THE 

MILK PROBLEM 



Milk Is the Best Food 
Use MORE Milk 



Milk Is Not a Beverage, But a Food 



OTHER PUBLICATIONS 31 r. 

r 

i 

The following pamphlets are published and distributed by the 
Metropolitan Xife Insurance Company for the use of its Industrial 
policy-holders. They can be obtained free by application to 
your Agent or by writing to the Company at 1 Madison Avenue, 
New York City. 

"THE CHILD" (32 pages). A complete family guide on the care of 
children. Describes the symptoms of children's diseases. ■ Of value to the i; 
mother both before and after the birth of the child. Illustrated with many 
marginal cuts. Printed in English, French, Polish, Italian and Yiddish. 

"TEETH, TONSILS AND ADENOIDS" (16 pages) emphasizes the 

need of the care of the teeth; shows the proper ways of brushing the teeth and ■ 

the bad effects of carelessness. Illustrated. Printed in English, French,' ^ 

Polish, Italian, Spanish and Yiddish. I 

"FIRST AID IN THE HOME" (64 pages) describes methods for the 
treatment of diseases and accidents in the home, as well as remedies that may 
be applied in emergencies before the arrival of the doctor. Printed in English . 
and French. 

"METROPOLITAN COOK BOOK" (64 pages), prepared by a weli- 
known dietician, conforming to suggestions of food administrators, with the 
object of reducing the cost of living and at the same time enabling the house- 
wife to serve wholesome and essential food. Printed in English. 

"THE HEALTH OF THE WORKER" (24 pages) describes the dangers 
to health of workmen in factories and shops; emphasizes the menace of dust, 
gases and fumes and suggests means by which they^may be eliminated. Illus- 
trated. Printed in English and French. 

"A WAR ON CONSUMPTION" (16 pages) discusses the nature of con- 
sumption and the germs that cause it; describes the extent of the disease, the 
way it can be avoided and its cure. Illustrated. Printed in English, French 
and Spanish. 

"FOOD FACTS" (32 pages) tells in detail about Where to Buy, How to 
Buy Cheaply, Clean Food and Disease Prevention, Wise Food and Health, 
Cooking Foods, and Good Food Habits. Printed in English and French. 

"FAKE CONSUMPTION 'CURES'" (16 pages) emphasizes the danger 
of using any patent medicines for the cure of tuberculosis ; shows that fresh air, 
rest and good food, under medical advice, are the only cure. 



Copies of These Pamphlets Should Be in Every Home 



d 



32 OTHER PUBLICATIONS 



"HOW TO LIVE LONG" (32 pages). This booklet gives the Fifteen 
Rules of Health that every one should observe. It tells about the importance 
of fresh air, proper food, good habits, exercise and play. It is printed in 
English and Erench. 

"SMALLPOX ANI> ITS PREVENTION" (10 pages) describes the 
nature of this disease and the value of vaccination; emphasizes the fact that 
the disease rarely attacks those who . have been vaccinated. Printed in 
English and French. 

"TYPHOID FEVER AND HOW TO PREVENT IT" (11 pages) shows 
the relation between impure water and milk and this disease; explains how the 
disease is carried and how it may be avoided by proper precautions. Printed 
in English and French. 

"HEALTH CAMPAIGN." An eight-page circular which tells by means 
of pictures the things that people should do in order to keep healthy. It is of 
particular interest to children. Printed in English and Spanish. 

"FIRST STEPS." A circular telling how to keep the baby well. The 
front is a most attractive picture which is suitable for framing. Printed in 
English and French. 

"VISITING NURSE SERVICE CONDUCTED FOR INDUSTRIAL 
POLICY-HOLDERS" (15 pages) explains in detail the efforts that are being 
made by the Company, through a Visiting Nurse Service, for policy-holders 
who are ill. Illustrated. 

"INFORMATION FOR EXPECTANT MOTHERS," gives in simple 
language the information which every expectant mother should have. 

CIRCULARS on FLIES, MILK, CARE OF BABIES, HEALTH and 
many other subjects are also issued by the Company. 



Ask Your Agent for Copies of These Pamphlets 



^ 



LIBRARY OF CONGRESS 



000 895 699 6 



> 

I 




By LORADO TAFT 

Courtesy Infaat Welfare Society of Chicago. 



N1539 



